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Strawberry Sweet Rolls with Strawberry Cream Cheese Frosting Recipe

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4.1 from 21 reviews

Delightfully soft and sweet strawberry rolls filled with a luscious strawberry mixture and topped with a creamy homemade strawberry cream cheese frosting. These strawberry sweet rolls combine fluffy bread dough with fresh strawberries and a rich frosting, perfect for breakfast, brunch, or a special dessert treat.

Ingredients

Strawberries

  • 12 ounces fresh strawberries, stemmed and diced (about 1 ¾ cup diced strawberries)

Wet ingredients

  • ¾ cup (180g) whole milk
  • ⅓ cup (67g) granulated sugar
  • 2 ¼ teaspoons quick rise or active yeast (from 1 (1/4-ounce) package yeast)
  • 1 large egg plus 1 egg yolk, at room temperature
  • 4 tablespoons salted butter, melted

Dry ingredients

  • 3 ⅓ cups (400g) bread flour, plus more as needed
  • ¾ teaspoon kosher salt

Filling

  • 3 tablespoons salted butter, softened
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch

Strawberry cream cheese frosting

  • ½ cup (11 grams) freeze dried strawberries
  • 4 tablespoons salted butter, softened
  • 4 ounces cream cheese, at room temperature
  • 1 ¼ cup (150 grams) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk, to make creamy

Instructions

  1. Freeze strawberries: Place the diced strawberries on a large plate or in a large shallow bowl, then place them in the freezer. This step is important to ensure the strawberries are sufficiently frozen by the time you roll up the dough.
  2. Mix wet ingredients: Warm the milk in a microwave-safe bowl or glass measuring cup for 1 minute until it reaches about 120°F (warm bath temperature but not too hot). Add the sugar and sprinkle the yeast over the milk. Let sit for 2 minutes until it bubbles and foams, signaling yeast activation. Then add the egg, egg yolk, and melted butter. Mix on medium speed for 30 seconds until well combined, or stir with a wooden spoon.
  3. Add dry ingredients: Using a wooden spoon, stir in the flour and salt into the wet mixture until a dough forms, to prevent flour from flying around.
  4. Knead the dough: Attach the dough hook to your stand mixer and knead the dough on medium speed for 8 to 10 minutes. Alternatively, knead by hand for the same time on a well-floured surface. The dough will be slightly sticky but properly measured to bake well.
  5. First rise: Cover the bowl with plastic wrap and a warm towel. Let the dough rise until doubled in size, about 1 to 1 ½ hours. The dough is ready when you poke it an inch deep and the indentation remains without immediately bouncing back.
  6. Roll out dough: Dust a clean surface generously with flour. Transfer the risen dough and roll it out into a 10×14-inch rectangle. Spread the softened butter over the dough, leaving a ¼-inch margin on the far shorter side.
  7. Prepare filling: Remove frozen strawberries from the freezer. Combine them with sugar and cornstarch, stirring to coat the strawberries evenly. Sprinkle the coated strawberries evenly over the buttered dough.
  8. Roll up the dough: Starting from the short side (10-inch side) without the margin, roll the dough tightly into a log. Pinch the seam to seal and place seam-side down. Trim ½ inch off each end and discard or save to bake separately. Gently press the ends inward to compact the dough slightly.
  9. Cut rolls: Use unflavored dental floss or a serrated knife to cut the dough log into nine 1-inch slices.
  10. Second rise: Line a 9×9 inch or 11×7 inch pan with parchment paper. Place the rolls in the pan, cover with plastic wrap and a towel, and let rise until the rolls puff up and touch each other, about 1 to 1 ½ hours. Some strawberry juice may leak out, which is normal.
  11. Preheat oven: Set the oven to 350°F while the rolls are rising.
  12. Bake rolls: Remove plastic wrap and towel, and bake rolls for 23 to 28 minutes until edges are slightly golden and the internal temperature reaches 185 to 190°F. Avoid overbaking to keep the rolls soft inside.
  13. Make frosting: While rolls bake, blend freeze dried strawberries in a high-powered blender for 30 seconds until powdery. In a stand mixer bowl fitted with a whisk, beat softened butter and cream cheese on high for 1 to 2 minutes until fluffy. Add strawberry powder, powdered sugar, and vanilla extract, mixing on low then increasing to medium-high until smooth and fluffy, 1 to 2 minutes. Add milk 1 tablespoon at a time until the frosting reaches a creamy consistency.
  14. Frost and serve: Once the rolls are out of the oven, immediately spread the strawberry cream cheese frosting over the warm rolls so it seeps into every nook. Enjoy warm and gooey!
  15. Storage: Allow rolls to cool, then cover with plastic wrap and foil or place individual rolls in airtight containers or silicone bags. Store in the fridge up to 5 days. Reheat rolls in the microwave in 15 second intervals until warm. For freezing instructions, refer to the blog post.

Notes

  • Freezing the diced strawberries before adding to the filling prevents them from making the dough soggy during rolling and rising.
  • The dough should be slightly sticky; do not add too much flour or the rolls may become dense.
  • It’s important not to overbake the rolls to keep them soft and tender inside.
  • You can save the trimmed dough ends and bake them for a delicious mini treat.
  • Use unflavored dental floss for the cleanest and easiest roll slicing.
  • The strawberry cream cheese frosting is best spread immediately while the rolls are still warm for perfect gooeyness.
  • Store leftovers properly to maintain freshness and reheat gently before serving.

Find it online: https://justsosavory.com/strawberry-sweet-rolls-with-strawberry-cream-cheese-frosting-recipe/